Photo: Lucas Allen
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- 1 oak barrel, (see Note)
- 22 ounces gin
- 11 ounces dry vermouth
- Lemon twists, for serving
- If the barrel is new and dry inside, fill it with water and let stand until watertight, about 24 hours. Drain.
- Using a funnel, fill the barrel with all of the liquid ingredients. Let age, tasting a sample once a week, until the cocktail has taken on a rounded but not overly oaky flavor, about 1 month.
- Strain the cocktail through a coffee filter–lined funnel into a glass container and store indefinitely.
- To serve, pour 3 ounces into an ice-filled cocktail shaker and stir until chilled. Strain the drink into a chilled cocktail glass. Garnish with a twist.
Note: You can find 1-, 2-, 3- and 5-liter barrels at tuthilltown.com ($60 to $96). For barrels larger than 1 liter, multiply each aged cocktail recipe proportionately.
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